Ingredients: 4 or 5 boneless pork chops; 1 egg, beaten; 3 ½ oz (85g) packet sage and onion stuffing; 12oz (450g) tin mushroom soup
Preheat the oven to 180oC/350oF/Gas Mark 4. Place the pork chops in an ovenproof dish. Mix the beaten egg into the stuffing crumbs. Divide the stuffing into 4 or 5 portions and spread on top of the chops. Pour the mushroom soup around the chops. Cook in the oven for about 45 minutes until the pork is tender, the stuffing is crunchy and the soup has made a rich and tasty sauce.
Serve immediately with mashed potatoes and vegetables or rice and salad.